I know, it sounds strange, but it’s soooooooooo good. Lamb and cinnamon are really, really yummy together. Mmmmm I love pasta!

To make up for the lack of vegetables in this dish we served it with mixed greens. Top with whatever colourful veggies you have on hand 🙂

Ingredients:

1 lb ground lamb
1 medium yellow onion, chopped
5 cloves garlic, chopped
2 28 ounce cans of diced tomatoes
5 tsp dried oregano
1 tsp ground cinnamon
a pinch of unrefined sea salt
1/2 tsp ground black pepper

Directions:

In a large sauce pan brown the lamb, onions and garlic with a dash of olive oil. When the lamb is browned and the onions are translucent add the tomatoes, oregano, cinnamon, sea salt and pepper. Simmer over medium-low heat, covered, for a minimum of 1 hour, stirring occasionally.

Want to know the secret to a great pasta sauce? Time. The longer you cook your sauce, the more delicious it becomes. If you have the time, let your sauce cook for 2 hours and taste the difference!

Serve over your favourite brown rice pasta. Leftover sauce can be refrigerated or frozen and is just as good when reheated. Makes enough sauce for approximately 6 servings.

Filed under:
Blog & Recipes by Crystal Di Domizio RHN